Ingredients
Savoy cabbage ½
Potatoes 500g peeled and quartered
Traditional pork sausages or Lincolnshire sausages 400g
Small onion 1 peeled and chopped
Reduced fat butter 150g (3 x 50g)
Parsley 2 tbsp chopped
Flour 100g
Eggs 2 beaten
Breadcrumbs 125g
Oil 100ml
Method
- Wash cabbage leaves and boil in salted water for 4-5 minutes until just cooked
- Remove and place into ice cold water. Drain, remove stalk and shred finely. Place onto kitchen paper to drain
- Boil potatoes in salted water for 10-12 minutes until tender and slightly breaking up
- Heat oil in a non-stick pan. Squeeze little balls of sausage meat from the skins directly onto it, and as they brown, add the onion. Cook until onion is soft and sausage is done
- Drain cooked potatoes and return to stove for 1 minute to dry out. Add 50g of butter and break up slightly with the back of a fork
- Combine sausage and potato mixture, add ¾ of the shredded cabbage and parsley. While still warm, form mixture into 6 equal balls
- On a floured surface flatten off sides and top of the balls using a palette knife to form cakes
- Place cakes in the flour, beaten egg and breadcrumbs to coat. Heat the oil in a large non-stick pan and add 50g of butter. Cook each cake 2-3 minutes at a time, turning part way through, until golden brown on both sides
- To serve - warm remaining cabbage in 50g of butter, plate and serve cakes on top. Top with a poached egg for a great brunch dish
